tag:blogger.com,1999:blog-86619919567924335612024-03-12T17:48:08.768-07:00Kezabell's KitchenKezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8661991956792433561.post-7548708964399907832011-09-23T08:36:00.000-07:002011-09-23T08:36:13.400-07:00Damson Recipes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">With the hedgerows giving us such a wonderful bounty this year I thought I would start with a little identification lesson. From left to right we have sloe, wild plum and wild damson. </span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">I freeze my foraged treasure on the day I pick them after removing all stems and washing and drying the fruit carefully first. All of these foraged fruits will make excellent preserves and today I am going share two recipes for damsons. </span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Damson Vodka</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif";">Ingredients</span><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;"></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">500g damsons</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">250g sugar</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">1 cinnamon stick</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">1 clementine</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">700ml vodka</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Makes one 750ml bottle</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Method</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Start off by sterilising a 1.5 litre Kilner jar. Carefully wash and pick over your fruit removing any stems or damaged fruit. Add the sugar, cinnamon, clementine zest and vodka to the still warm jar and give it all a good shake. The heat from the jar will help dissolve the sugar. Using a table fork prick each damson four or five times and add to the jar. Leave the fruit in the vodka for at least three months shaking as often as you remember. Then strain through a sieve lined with a piece of muslin into a sterilised bottle. It will keep for up to a year but I bet it doesn’t last that long. If you are not a fan of cinnamon just leave it out.</span></div>
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<shape id="_x0000_s1027" style="height: 186.7pt; margin-left: 278.05pt; margin-top: 483.6pt; mso-position-horizontal-relative: margin; mso-position-vertical-relative: margin; position: absolute; width: 248.5pt; z-index: 251664896;" type="#_x0000_t75"><imagedata o:title="Damson_Cheese" src="file:///C:\DOCUME~1\kbeswick\LOCALS~1\Temp\msohtmlclip1\02\clip_image003.jpg"></imagedata><wrap anchorx="margin" anchory="margin" type="square"></wrap></shape><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;"></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Damson Cheese</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif";">Ingredients</span><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;"></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">1kg damsons</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">750g sugar</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">1 lemon</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Method</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Place the damsons in a large preserving pan with 150ml of water. Cook the damsons gently over a low heat until they are completely broken down. This will take about 1 hour. Cool the pulp then put the mixture through a nylon sieve into a measuring jug. For every 600ml of puree add 450g of sugar to a clean pan. Add the damson puree and lemon juice to the pan also and heat gently stirring constantly until all the sugar has dissolved. Keep cooking the mixture till it forms a thick paste which shows you a glimpse of the bottom of the pan when you draw a spoon across the base.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Place in warm sterile jars. I use straight-sided jars lined with liquid Glycerine to enable you to turn out the cheese in one piece.</span></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-67030441381821915712011-09-07T01:17:00.000-07:002011-09-07T01:17:28.194-07:00Fig Preserve<style>
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<span style="font-family: "Trebuchet MS"; font-size: 12pt;">A few Sundays back we had the pleasure of visiting our very dear friend Penny
Pink at her Grandmother’s home in Chepstow. Not only were we treated to a
divine leg of lamb with redcurrant jelly for lunch, but we were also treated to
a carrier bag full of figs picked from a rather large tree in the garden. I
then spent the entire return journey dreaming of what I could make from my
unexpected bounty.</span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 12pt;">Penny
now lives with her husband and baby daughter in Perth and we miss them all
greatly. Now every time I eat this preserve I will have happy memories of our
sun-filled Sunday at granny’s to remember.</span></div>
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<span style="font-family: "Trebuchet MS";">Ingredients</span></div>
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<span style="font-family: "Trebuchet MS";">900g figs</span></div>
<div style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS";">1 tsp salt</span></div>
<div style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS";">1/2 vanilla pod</span></div>
<div style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS";">1.2 litres water</span></div>
<div style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS";">1.2kg sugar</span></div>
<div style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS";">1 sachet powdered pectin</span></div>
<div style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS";">4 lemons</span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 12pt;">Makes
five 200g jars </span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 12pt;">Method</span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 12pt;">Chop
each fig into approximately 10 pieces and place in a pan with a lid. Sprinkle
with the salt and contents from the vanilla pod half and cover with the
water. Let the pan stand in a cool
place for 24 hours. </span></div>
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<span style="font-family: "Trebuchet MS"; font-size: 12pt;">The
next day add the sugar and pectin to the pan and heat gently until all the
sugar is dissolved. Finally add the lemon rind and juice to the pan and stir
well. Increase the heat and bring the pan to a rolling boil. I would expect it
to take about 20 minutes of boiling to reach setting point but that is only a
rough guide. Use the plate test to establish your preferred consistency. (See
Hints & Tips).</span></div>
<span style="font-family: "Trebuchet MS"; font-size: 12pt;">Place in warm sterile jars. Should keep for up to a year. </span>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-67096861295541619452011-07-15T04:04:00.000-07:002011-09-21T02:13:54.846-07:00Cherry Vodka and Cassis<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 3pt 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhuvjZ9h0RJRVNSEciOuWHNyNUpuQLKOLvJa0J65CcBmavylPepDQ-NyfDVRRKDdACJGv-89xWOQvlKKqPdEDlYGEt1HIJzQXBl_9vO7YlfnxFIzPA7qVzoONPneZM89Q4z1pkMmkncg/s1600/Cherry_Liquor.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhuvjZ9h0RJRVNSEciOuWHNyNUpuQLKOLvJa0J65CcBmavylPepDQ-NyfDVRRKDdACJGv-89xWOQvlKKqPdEDlYGEt1HIJzQXBl_9vO7YlfnxFIzPA7qVzoONPneZM89Q4z1pkMmkncg/s320/Cherry_Liquor.JPG" width="240" /></a><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><shape id="_x0000_s1026" style="height: 331.2pt; margin-left: 303.65pt; margin-top: -0.55pt; position: absolute; width: 248.3pt; z-index: -251653120;" type="#_x0000_t75" wrapcoords="-91 0 -91 21532 21600 21532 21600 0 -91 0"><imagedata o:title="Cherry_Liquor" src="file:///C:\DOCUME~1\kbeswick\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"></imagedata><wrap type="tight"></wrap></shape><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;">After going to our local ‘Pick Your Own’ last weekend we had an abundance of produce to turn into delicious recipes for you to try. So this week it is two for the price of one. The cherries were a generous donation from the lovely </span><span lang="EN" style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; font-weight: normal; mso-ansi-language: EN; mso-bidi-font-family: Tahoma; mso-bidi-font-weight: bold;">Jez Carr, who picked them in his neighbour’s garden and brought them into work for us all to share.</span><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;"></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Cherry Vodka</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">By breaking open some of the cherry stones this fruity liquor will take on the flavour of frangipani.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif";">Ingredients </span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">600g cherries</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">500g sugar</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">70cl vodka</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Makes one 750ml bottle</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Method</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Start off by sterilizing a 1.5 litre Kilner jar. Carefully wash and pick over your fruit. Separate out 200g of the cherries and split them in half and remove the stones. Break the stones in half using a rolling pin and add them along with the split fruit to the jar. Add the rest of cherries, sugar and then the vodka. Leave the fruit in the vodka for at least six weeks then put into sterilized bottles.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Cassis</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Totally amazing flavour; like swimming inside a blackcurrant.</span></div>
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<div style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS", "sans-serif";">Ingredients </span></div>
<div class="MsoNormal" style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">600g blackcurrants</span></div>
<div class="MsoNormal" style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">500g sugar</span></div>
<div class="MsoNormal" style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">70cl vodka</span></div>
<div class="MsoNormal" style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Makes one 750ml bottle</span></div>
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<br /></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Method</span></div>
<div class="MsoNormal" style="margin: 3pt 0cm;">
<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Start off by sterilizing a 1.5 litre Kilner jar. Carefully wash and pick over your fruit being careful to remove any stems. Add the fruit and sugar to the jar and then top with the vodka. Leave the fruit in the vodka for at least six weeks then put into sterilized bottles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhSin4ZEykUwkdkY_jX38fIp9DYk08lEGqaE2WEC2v2Lzfj5O1VM5gGxXMLLXdBsQSn_aBNTxJaTrFD19w81ZvU_fh6ILHlAc3rhaO8ZrAf08BRuuF13iLE8mVms0f9T5zJq4sfdX2I4/s1600/Pick_Your_Own.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhSin4ZEykUwkdkY_jX38fIp9DYk08lEGqaE2WEC2v2Lzfj5O1VM5gGxXMLLXdBsQSn_aBNTxJaTrFD19w81ZvU_fh6ILHlAc3rhaO8ZrAf08BRuuF13iLE8mVms0f9T5zJq4sfdX2I4/s640/Pick_Your_Own.JPG" width="640" /></a></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com2tag:blogger.com,1999:blog-8661991956792433561.post-55907547353702287622011-06-09T01:07:00.000-07:002011-06-09T01:07:45.632-07:00Elderflower Champagne<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 3pt 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUikanDCH9cTceJJnE6TAV43d-EGIa-d1ShT66IwTJmcs0id0-4EFVlRsLTnOu1gjIODHQmbuixCGJbPjeiy8w7v8pBJWWOtylGk9JQmf2o68X9M6lhhxj5PIxMfqxbSQyReh0CFTuus/s1600/Elderflower_Champagne.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUikanDCH9cTceJJnE6TAV43d-EGIa-d1ShT66IwTJmcs0id0-4EFVlRsLTnOu1gjIODHQmbuixCGJbPjeiy8w7v8pBJWWOtylGk9JQmf2o68X9M6lhhxj5PIxMfqxbSQyReh0CFTuus/s320/Elderflower_Champagne.JPG" t8="true" width="320" /></a><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Summer is here and elderflower can be seen in parks and hedgerows everywhere. I understand that elderflower is an acquired taste but this homebrew reminds me more of Smirnoff Ice than a perfumed cordial.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Collecting elderflower is always a family affair and this year was no exception as we were joined again by the Thompson’s and while the children ran riot in the playground the adults collected the big flower heads. Many hands make light work! </span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Our batch produced 15 bottles of brew which need to be stored safely. PLEASE NOTE: The champagne needs to be kept in a glass swing top bottle NOT a plastic bottle or an old wine bottle with a cork. They will explode.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif";">Ingredients </span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">2kg sugar</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">12 litres water</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">8 lemons</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">40 elderflower heads</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">2 tbsp white wine vinegar</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">1 tsp dried yeast.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Makes 15-20 750ml bottles</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Method</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Dissolve the sugar in 4 litres of water in a large pan on the stove. While the pan is heating up grate the zest and then juice the lemons. Put the sugar water into your bucket and make up the amount of liquid to the 12 litre mark.<span style="mso-spacerun: yes;"> </span>You can then add your elderflower heads to the bucket, making sure you have checked for insects. I always give them a hearty shake. Finally add the lemon zest and juice and the vinegar to the bucket and give it a good stir. Then tightly cover the top of the bucket with clingfilm and leave in a cool, dry place for two days.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Elderflowers naturally contain yeast but if after two days there are no bubbles in your bucket adding a teaspoon of dried yeast will do the trick. Leave for a further five days and then strain through a jelly bag lined with a piece of muslin.<span style="mso-spacerun: yes;"> </span>You can then put your finished brew into hot sterilised bottles leaving a good inch of space at the top.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Now comes the laborious bit. You need to vent the bottles every 12 hours for the first week followed by every two to three days until you drink it all. Eventually the bubbles will subside but this is champagne after all. My advice is to throw a big party a week after you bottle it and drink the lot. It is definitely best drunk young but will keep up to a year. As it gets older the flavour gets drier.</span></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-4671598782535618302011-05-18T01:15:00.000-07:002011-09-21T02:13:26.182-07:00Cherry Jam<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioy8IQAX9Gs90ac9SXFQZI5Acq0IEM1YMwn-1iuXRVNTTts7eCYBH5wgG7Cb3PQktDujNXC09k1AGFuSiDTFSepf9k8ao4c1bq9H8Sj7_7GhMq9ByDU1wn_hgBe5otCuRIWXIwi40HQrA/s1600/Cherry_Scone_crop.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioy8IQAX9Gs90ac9SXFQZI5Acq0IEM1YMwn-1iuXRVNTTts7eCYBH5wgG7Cb3PQktDujNXC09k1AGFuSiDTFSepf9k8ao4c1bq9H8Sj7_7GhMq9ByDU1wn_hgBe5otCuRIWXIwi40HQrA/s320/Cherry_Scone_crop.jpg" width="320" /></a></div>
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<shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><shape id="_x0000_s1026" style="height: 248.3pt; margin-left: 296.3pt; margin-top: 25.35pt; mso-position-horizontal-relative: margin; mso-position-vertical-relative: margin; position: absolute; width: 248.3pt; z-index: 251662336;" type="#_x0000_t75"><imagedata cropleft="13900f" cropright="8126f" o:title="Cherry_Scone" src="file:///C:\DOCUME~1\kbeswick\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"></imagedata><wrap anchorx="margin" anchory="margin" type="square"></wrap></shape><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;"></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">With all the English soft fruit coming into season I couldn’t resist making some jam. <span style="font-family: Times New Roman;"> <stroke joinstyle="miter"></stroke></span><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock><shape id="_x0000_s1026" style="height: 248.3pt; margin-left: 317.15pt; margin-top: 42.45pt; mso-position-horizontal-relative: margin; mso-position-vertical-relative: margin; position: absolute; width: 248.3pt; z-index: 251658240;" type="#_x0000_t75"><imagedata cropleft="13900f" cropright="8126f" o:title="Cherry_Scone" src="file:///C:\DOCUME~1\kbeswick\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"></imagedata><wrap anchorx="margin" anchory="margin" type="square"></wrap></shape></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">You will see in the recipe I have added plum kernels to the jam this adds a lovely almond flavour which compliments the cherries perfectly. Don’t forget to count them in and count them out at the end of the cooking time. They are edible just not very pretty.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">This jam is way too decadent to just be spread on some toast, so afternoon tea with the best china it was. Splendid!</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif";">Ingredients </span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">700g cherries</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">560g jam sugar</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">½ lemon</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">6 plum kernels</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">Makes four 200g jars<span style="mso-tab-count: 1;"> </span></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif";">Method</span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Put some saucers in the fridge and get your jars sterilising.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Remove all the cherry stones and place the cherries into a preserving pan with 4 tbsp of water. To extract the plum kernels break open the stone with some nutcrackers and then remove the kernel from inside. Cover the kernels with boiling water and after about 2 minutes you should be able to rub off the brown skin. Add the white kernels to the pan and cook the cherry mixture gently for approximately 20 minutes until the cherries are nice and soft.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Add jam sugar and the juice from the half a lemon to the pan stirring constantly till sugar has dissolved. Increase heat to a rolling boil. I would expect it to take about 20 minutes of boiling to reach setting point but that is only a rough guide. Use the plate test to establish your preferred consistency. (See Hints & Tips).</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Place in warm sterile jars. Should keep for up to a year. </span></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-21689424241644117042011-05-05T03:07:00.000-07:002011-09-21T02:12:38.773-07:00Onion Marmalade<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HcOJcDsiNpjse8rl83qlj7Mo1prPNakoQ_oMQxPwwh4wa8oVDVwjH3LIaysUMHTm0j3mO6iOMtnhrHVeFjFPQk8IqyUisFzZZs9N53qviSEmyRIRXe9wduaKZYXKoVQEtQQbTVIgCEM/s1600/Onion+Marmalade.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HcOJcDsiNpjse8rl83qlj7Mo1prPNakoQ_oMQxPwwh4wa8oVDVwjH3LIaysUMHTm0j3mO6iOMtnhrHVeFjFPQk8IqyUisFzZZs9N53qviSEmyRIRXe9wduaKZYXKoVQEtQQbTVIgCEM/s320/Onion+Marmalade.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS", sans-serif;">Onion Marmalade</span></span></td></tr>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt;">The family Beswick has descended on sunny Wales this week. The annual pilgrimage has taken us to the beautiful Llŷn peninsula this year and we are being truly spoilt with some glorious sunshine. With picnics the order of the day, we needed the perfect preserve to accompany our spread. After much debate back in Stockport we decided that onion marmalade would be the ideal choice. </span></div>
The hardest part of making this preserve is the peeling and finely slicing of 4kg of onions if you have a food processor with the appropriate attachment this is a whole lot easier. Alternatively you could do what I did and convince your better half to be helpful. As they say “a problem shared is a problem halved.”</div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Ingredients</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">200ml olive oil</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">4kg white onions</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">400g soft brown sugar</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">227g redcurrant jelly</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">600ml cider vinegar </span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">100ml balsamic vinegar</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">2 tsp salt</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">1 tsp ground black pepper </span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Makes ten 200g jars </span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Method</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">First get your jars sterilising. Then peel and finely chop the onions. Heat the oil in a large pan over a medium heat then add your prepared onions. Reduce the heat and cook your onions covered for 40 minutes until they are soft and beginning colour. </span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Add the sugar and redcurrant jelly, stir often to prevent burning for a further 30 minutes until the onions have become a dark rich brown. You will notice by this point most of the moisture will have disappeared. </span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Remove the pan from the heat for a moment to let it cool and then add the vinegars. Return to the heat cooking for only a further 10 minutes until you can clearly see the bottom of the pan for a couple of seconds when you draw a spoon across the middle. Season with salt and pepper and stir thoroughly. Place in your hot sterilised jars.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcVeCsunNj3tBcDCMRTaXvI7ImuO0x-Fic00-B_oHpAHIjTi_EBVsJWeGlV04zQh4JM6k7-zLQYWtZywOiFhdgwWjOZpaXwb6WEqFuYKJqtV1nZ2TM8Xo6iBCf-Teg6YatSY3n5x5nGM/s1600/P4300002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcVeCsunNj3tBcDCMRTaXvI7ImuO0x-Fic00-B_oHpAHIjTi_EBVsJWeGlV04zQh4JM6k7-zLQYWtZywOiFhdgwWjOZpaXwb6WEqFuYKJqtV1nZ2TM8Xo6iBCf-Teg6YatSY3n5x5nGM/s320/P4300002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">View from the terrace</span></td></tr>
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<span id="goog_1789156297"></span><span id="goog_1789156298"></span>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-36919376113877028822011-04-21T09:28:00.000-07:002011-05-10T03:38:51.209-07:00Sweet Chilli Jam<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMXlTby-aj6NOi4wPruIV3I8_SleqDnRW9Pt46Iu7qg1mU7paFRTUD_gA-NWgfX6pmf9ZOvXfpAKDBXlkL6W2T_F8f-P0DSNffW0M011fVcoE_mvzIzPd3P2m8TRzNzaW01kyKSVk6bc/s1600/Chilli+Jam.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMXlTby-aj6NOi4wPruIV3I8_SleqDnRW9Pt46Iu7qg1mU7paFRTUD_gA-NWgfX6pmf9ZOvXfpAKDBXlkL6W2T_F8f-P0DSNffW0M011fVcoE_mvzIzPd3P2m8TRzNzaW01kyKSVk6bc/s320/Chilli+Jam.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Chilli Jam</span></td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">This is one of my all-time favourite preserves. I say that even though I find making it a less than pleasurable experience. Chopping that amount chillies is not for the faint hearted; I recommend gloves. </span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Chilli jam is great with curries and poppadums or added to any sauce for a bit of extra zing. My lot however, eat chilli jam with everything. A bit like how when I was little tomato ketchup made vegetables taste better, my little man Elliot thinks chilli jam is brilliant.</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><br />
</div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Ingredients</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">150g red chillies</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">1 red pepper</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">1kg jam sugar</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">600ml cider vinegar</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Makes five 225g jars</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><br />
</div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Method</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Put some saucers in the fridge and get your jars sterilising.</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">First de-seed and then chop the chillies and red pepper into chunks. Pop the chillies into a food processor first and pulse them until they are finely chopped. Then add your red pepper, which will take less time to break down. </span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Pour the vinegar into a large pan over a low heat and add sugar. Let the sugar slowly dissolve without stirring. Scrape the chilli and pepper mixture out of the processor and into the pan. </span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Bring the pan to the boil and then leave it at a rolling boil for 12 minutes. Take the pan off the heat and test for a set. If you are happy with the consistency pour the mixture into a large jug and leave to cool for twenty minutes. When your time is up slowly stir the jug and if the chilli flecks stop rising to the top it’s time to fill your jars.</span></div><div class="MsoNormal" style="margin: 3pt 0cm;"><span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Place in your hot sterilised jars. Should keep for up to a year. </span></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-54695431404265352782011-04-15T00:57:00.000-07:002011-09-21T02:11:10.933-07:00Limoncello<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF5US7-Sy8E7XWATLXqwb-b9qJL8wg4K2qQkjqtt-KcgEsuoHnWrNOmLDfU1oCJQtAYVoxwOx6O23_Ia8bWBeKLAGDbwdyZRFEHrcmiYyOOb7FhyphenhyphenYxCyiZpZTCN6LeHdMCGtoUbnpW_4/s1600/Lemoncello.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF5US7-Sy8E7XWATLXqwb-b9qJL8wg4K2qQkjqtt-KcgEsuoHnWrNOmLDfU1oCJQtAYVoxwOx6O23_Ia8bWBeKLAGDbwdyZRFEHrcmiYyOOb7FhyphenhyphenYxCyiZpZTCN6LeHdMCGtoUbnpW_4/s320/Lemoncello.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Limoncello</span></td></tr>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">This Italian liqueur is so easy to make at home and only takes ten minutes to put together, it would be a real shame if you didn’t give it a try. </span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">I started brewing mine three weeks ago and last weekend, in all of that glorious sunshine, I had my first taste; it was marvellous. Traditional served neat as a digestif (very dangerous) but also delightful served over ice with lemonade. I normally make homebrew in the autumn to give as Christmas gifts but this one is prefect for those long summer evenings. </span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Don’t choose the cheapest vodka the supermarket has on sale instead wait for good quality vodka to be on an offer. It really is worth it!</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Ingredients</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">2 lemongrass stalks</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">8 unwaxed lemons</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-fareast-font-family: Times;">750ml of good vodka</span><span style="mso-fareast-font-family: Times;"></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-fareast-font-family: Times;">200g caster sugar</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-fareast-font-family: Times;">Makes 1 litre </span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-fareast-font-family: Times;">Method</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-fareast-font-family: Times;">Start off by sterilizing a 1.5 litre Kilner jar. Next you need to make sugar syrup by dissolving the sugar in 350ml of water over a medium heat, bring the syrup to the boil and then simmer for 4 minutes. Then set aside to cool. </span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-fareast-font-family: Times;">Next get on with grating the 8 lemons. Once your Kilner jar is ready crush your lemongrass with a rolling pin and add to the jar with the lemon zest, vodka and finally the sugar syrup.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Seal your jar and store in a dark place, make sure you give the jar a good shake every day for the first few days. After two weeks strain the liqueur though a fine sieve into a sterilized bottle.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">PS. It seems a waste to throw away all that lemon juice. So here is another quick recipe to use it up.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif";">Lemon & Passion Fruit Curd</span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif";">Ingredients </span><br />
<span style="font-family: "Trebuchet MS", "sans-serif";">200ml strained lemon juice</span><br />
<span style="font-family: "Trebuchet MS", "sans-serif";">450g sugar</span><br />
<span style="font-family: "Trebuchet MS", "sans-serif";">125g butter</span><br />
<span style="font-family: "Trebuchet MS", "sans-serif";">4 passion fruit</span><br />
<span style="font-family: "Trebuchet MS", "sans-serif";">200ml beaten egg</span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif";">Method</span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-bidi-font-size: 10.0pt;">Put some saucers in the fridge and get your jars sterilising.</span></div>
<span style="font-family: "Trebuchet MS", "sans-serif";">Put the strained lemon juice, sugar and butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a wooden spoon until the butter has melted. Add the passion fruit flesh.</span><br />
<span style="font-family: "Trebuchet MS", "sans-serif";">Mix the eggs lightly with a fork and pour through a sieve into the pan. Let the curd cook, stirring regularly with a balloon whisk, for about 15 minutes, until it is thick. It should feel heavy on the whisk.</span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif";">Place in sterile jars and seal immediately. Store in the refrigerator. Consume within one month.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-20172257015139612992011-04-07T05:36:00.000-07:002011-09-21T02:10:30.036-07:00Mint & Apple Jelly<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrlb-HHS9NBMY97t8MZF_cjVtQJMczh85tVyPpYlisUazjxS3XNQQdcLJnETxjHDXuBuRAikz2YZDMy-AX3BGLtc_nGcAN_bGY6gilG6AlSKE5tEfo7HdEuh9qoCXWMWhE1a6rRXtYOY/s1600/Mint+%2526+Apple+Jelly.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrlb-HHS9NBMY97t8MZF_cjVtQJMczh85tVyPpYlisUazjxS3XNQQdcLJnETxjHDXuBuRAikz2YZDMy-AX3BGLtc_nGcAN_bGY6gilG6AlSKE5tEfo7HdEuh9qoCXWMWhE1a6rRXtYOY/s320/Mint+%2526+Apple+Jelly.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Hmmmm chops</span></td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif;">On a recent trip down south, to see the family, we were treated to the wonderful sight of fields full of baby lambs gambolling in the fresh spring grass. Now, however lovely this image, my first thought is lamb chops… harsh but I am a carnivore to the last. So, on being told that on Mothering Sunday I was to be treated to chops I knew I must make the perfect accompaniment. Now not to scare you off completely but to make jelly you need a jelly bag and stand (see Hints & Tips). That being said once you have the tools this is a really simple recipe to follow and the variations are endless. Mint can be swapped for any fresh herb of your choosing or you could even try rose petals or scented geranium leaves for a delicate but perfumed version.</span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-size: 10.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-size: 10.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">5 large cooking apples</span></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-size: 10.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">1 bunch of mint</span></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-size: 10.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">Approx. 2kgs sugar</span></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-size: 10.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">100ml cider vinegar</span></span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-size: 10.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">Method</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Chop the apples into large chunks without removing their skins or core. Then place into a large pan and fill with enough water that they are just floating. Bring the pan to boil and cover and simmer the fruit for about 45 minutes or until the fruit is very soft.<span style="mso-spacerun: yes;"> </span>Pour all of the stewed fruit into a jelly bag over a large bowl containing three mint sprigs and leave for about four hours or overnight to drip through. Don’t squeeze the bag because this will make the finished jelly cloudy. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">The next day measure the amount of liquid you have collected and return it to a clean pan with the cider vinegar. While you are waiting for this mixture to reach boiling point you need to weigh out 450g of sugar for every 600ml of strained juice you collected. Stir continually until all the sugar is dissolved. You then need to bring this mixture to a rolling boil. It took about 25 minutes for my mixture to reach setting point but I started to test for a set at 15 minutes, as every batch is different. You do not need to stir at this time as it introduces cold air to the liquid and means it takes longer to reach setting point.(see Hints & Tips). </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Once you are happy with the level of set remove the pan from the heat and remove any scum and the mint sprigs with a slotted spoon. Then pour the hot liquid into a jug and leave to cool for ten minutes. While you are waiting finely chop the remaining mint. Add the mint to the jug and stir very gently. Don’t panic if all the mint then floats to the top of the jug it just means you need to leave it another few minutes. Once the mint stops floating you can then fill your sterilised jars.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Should keep for up to a year.</span></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-83646927843833080622011-03-27T04:10:00.000-07:002011-09-21T02:09:57.457-07:00Sweet Orange Marmalade – Whole fruit method<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjurRDnFb3DAyUIIy77MkJ70NczCSGyjFkFiQOJsrO3iaOOrMNS7qWMLDjDdESIMZf5vzZ1ht4upVT4Q4gpEXGTQ5IbWc12WMDejJaEdmrpa3931QR3YDFDGpq5CHv6zIYBM9AlbA4AYhM/s1600/Orange_Gunk.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjurRDnFb3DAyUIIy77MkJ70NczCSGyjFkFiQOJsrO3iaOOrMNS7qWMLDjDdESIMZf5vzZ1ht4upVT4Q4gpEXGTQ5IbWc12WMDejJaEdmrpa3931QR3YDFDGpq5CHv6zIYBM9AlbA4AYhM/s320/Orange_Gunk.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Orange Gunk</span></td></tr>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">After making <a href="http://kezabellskitchen.blogspot.com/2011/03/traditional-orange-marmalade-sliced.html">Traditional Orange Marmalade</a> I realised not all of you are marmalade fans. So I thought I would share this Beswick family favourite with you. In my house this concoction is affectionately known as “orange gunk”. Not really marmalade at all, it is not at all bitter and has whole pieces of orange flesh in it. For those of you who are not really sure if you even like marmalade then is the recipe for you. Don’t just put this on toast it would be a waste; it is also excellent with yogurt or used in cakes. The recipe comes from a much-loved Greek cookbook that the mother-in-law gave me and uses the whole-fruit method.</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Ingredients</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">5 sweet and juicy oranges</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">1kg sugar</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">480ml cooking liquid</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">1 lemon</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">1 tsp vanilla extract</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Method</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Fine grate three of the oranges and use a strip zester on the other two. Keep this to one side till later. Boil the oranges in a large pan with enough water that they are just floating. After about one hour insert a skewer into the centre of the orange, if it falls off freely back into the water it is ready. Don’t expect all the oranges to cook at the same rate, test each one. Once cooked remove from the water and place on a plate to cool. Keep the cooking liquor as we will use this later.</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Once cool enough to handle cut each orange into half. Remove the peel and discard. Then remove any remaining white pith and pips. You should just be left with the flesh. If the skin between the segments is particularly thick remove that too, otherwise just break the flesh up into small pieces.</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Boil the sugar and the cooking liquor together in a pan. As it starts to thicken add the orange flesh, zest and the strained juice from the lemon. You can also add the lemon peel back to the pan for a bit of extra zip. Continue steadily boiling until the juice is well thickened. I would expect it to take about 60 minutes of boiling to reach this stage but that is only a rough guide. Use the plate test to establish your preferred consistency (See Hints & Tips). Add the vanilla as soon as you remove from heat. </span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 12pt;">Place in sterile jars and seal immediately. Should keep for up to two years. </span></div>
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<br /></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-55468540109561985162011-03-18T02:29:00.000-07:002011-09-21T02:09:02.790-07:00Rhubarb & Peach Jam<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPlV-TP3IcmhCi5lrJ5e7gvriRpplR7BxfTTr1biv7MaFUxZNwBTde49Ol8s24-LA9PyVmHzH59EFh52Zey6PxeT6IE5AH6BmHFoKnjX777T4Exp32tUSFQEeNs5AcY4lWa-O2nfIE_g/s1600/rhubarb-163700h.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="153" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPlV-TP3IcmhCi5lrJ5e7gvriRpplR7BxfTTr1biv7MaFUxZNwBTde49Ol8s24-LA9PyVmHzH59EFh52Zey6PxeT6IE5AH6BmHFoKnjX777T4Exp32tUSFQEeNs5AcY4lWa-O2nfIE_g/s320/rhubarb-163700h.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Forced Rhubarb</span></td></tr>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">With forced rhubarb now appearing in greengrocers everywhere and it feels the right time to give this recipe a try. I love early rhubarb as it’s sweeter and more tender than that which appears later in the season.</span> <br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">For me this is the first jam of my preserving year and it’s a gem. Rhubarb and peach is an American classic but not widely combined in old Blighty. The light pink of the rhubarb is beautifully married with the peach flesh and when combined with vanilla the flavour is truly transformed. All I can say is give it a go you will not regret it. As both rhubarb and peach are both low in pectin you will need to either add dried pectin or buy special jam sugar to get this jam to set. I like to use the dry pectin because it means you can add more or less depending on your preferred consistency.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">Ingredients </span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">4 early rhubarb stalks</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">2 lemons</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">7 peaches or nectarines</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">400g sugar</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">1 vanilla pod</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">8tsp dry pectin</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">Method</span><br />
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">Microwave the lemons for 30 seconds and rub them under the palm of your hand against your work surface. This will increase the amount of juice significantly. Then strain the lemon juice into a measuring jug you should get approximately 100ml.</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">Dice rhubarb and place in pan over medium heat with lemon juice. Cook rhubarb until soft; approximately 15 minutes. Meanwhile remove peach skins and stone. Cut peaches into small pieces and place into the pan with the rhubarb, along with a split vanilla pod. Let mixture come to a boil. Reduce heat and cook gently for 30 minutes. </span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">In separate bowl mix together sugar and pectin. Add sugar/pectin mixture to the pan, stirring constantly till sugar has dissolved. I would remove the vanilla pod at this stage. Increase heat to a rolling boil until the mixture is well thickened. I would expect it to take about 15 minutes of boiling to reach this stage but that is only a rough guide. Use the plate test to establish your preferred consistency. (See Hints & Tips).</span></div>
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<span style="font-family: "Trebuchet MS", "sans-serif"; font-size: small;">Place in sterile jars. Should keep for up to a year in a cool, dark place. Due to the low sugar content however, once opened it should be stored in the refridgerator and consumed within 8 weeks. </span></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-33353276185239872712011-03-12T12:21:00.000-08:002011-03-29T12:23:42.347-07:00Lemon Curd<div class="separator" style="clear: both; text-align: left;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleH0b6dweu-NIQ1q_8xR56LgjLo8VBZfOMbXxfgxAoKoJ1kQIri7A7FjzYDnyrS_3qZIWDfgfETUk88F49ao3iiYdPBWbTA13n_x-2lefVMUBtxkwBD2chNSn4-GtyOJ7lNQPsiKye70/s1600/Lemon+Curd.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleH0b6dweu-NIQ1q_8xR56LgjLo8VBZfOMbXxfgxAoKoJ1kQIri7A7FjzYDnyrS_3qZIWDfgfETUk88F49ao3iiYdPBWbTA13n_x-2lefVMUBtxkwBD2chNSn4-GtyOJ7lNQPsiKye70/s320/Lemon+Curd.JPG" width="240" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;">Matilda</td></tr>
</tbody></table><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">At this time of year a sunny day can really lull you into a false sense of security and this week we have had some beautiful bright days. However the weekend is here and the sun is nowhere to be seen. With this in mind, and a little boy home sick, I decided we needed some sunshine in a jar. </span><br />
<div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">Brilliant to make at any time of the year to get that real hit of summer. Curds are a lot easier to make than you think and although they don’t keep long you get the full fruit flavour. I love this sweet but tart curd with croissants or in pastry cases topped with meringue. Subtle it is not but great sandwiched between two slabs of Victoria sponge.</span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><br />
</div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">Ingredients </span><br />
<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;"></span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">5 lemons </span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">450g sugar</span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">125g butter</span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">200ml beaten egg</span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;"></span><br />
<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;"></span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">Method</span><br />
<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;"></span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">First zest three of the lemons using a fine grater. Then microwave all of the lemons for 30 seconds and rub them under the palm of your hand against your work surface for another 30 seconds. This will increase the amount of juice significantly. Put the lemon zest and strained juice (you should get approximately 200ml), sugar and butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a wooden spoon until the butter has melted.</span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">Mix the eggs lightly with a fork and pour through a sieve into the pan. Let the curd cook, stirring regularly with a balloon whisk, for about 15 minutes, until it is thick. It should feel heavy on the whisk.</span></div><div class="MsoNormalCxSpMiddle" style="margin: 3pt 0cm;"><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: 10pt;">Place in sterile jars and seal immediately. Store in the refrigerator. Consume within one month.</span></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-10087426777341168862011-03-06T11:48:00.000-08:002011-09-21T01:51:48.351-07:00Traditional Orange Marmalade – Sliced fruit method<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2T3XQQ58jtMTQDD6hdIrd0gjex5QkxPMU8oKV_OiXJZ5lqnbV-JfNwn1zHfbWvTF5AC3fpono2tA2z-k7DKpW-vxFKVPQrwrZTu0jyprhpVCScKdlES5Q1UCpNBBsnjlEj3quzahpC2M/s1600/Traditional+Marmalade.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2T3XQQ58jtMTQDD6hdIrd0gjex5QkxPMU8oKV_OiXJZ5lqnbV-JfNwn1zHfbWvTF5AC3fpono2tA2z-k7DKpW-vxFKVPQrwrZTu0jyprhpVCScKdlES5Q1UCpNBBsnjlEj3quzahpC2M/s320/Traditional+Marmalade.JPG" width="320" /></a><span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">I know that the purists amongst you will be shouting, “where are the Seville oranges” but to be honest you can try this recipe with lots of different citrus fruit so why limit yourself to only one month in the year when the Seville oranges are available. Just replace with 1kg of the citrus fruit of your choice. The main difference between this and the, frankly easier, whole fruit method is that this version gives a clear result with brighter colours. So, it might take a bit longer but as with most things in life it is time well spent.</span> <br />
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">Ingredients</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">1kg oranges</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">75ml lemon juice</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">2kg sugar</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">Method</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">Give your oranges a scrub under the hot tap and remove the little green buttons. Next chop the oranges into half and squeeze all the juice out of them into a large bowl. Next cut the peel into as fine strips as you can. It is worth taking your time, as the finished result will be much better. Of course if you like yours truly chunky then cut as you desire. Top up the bowl with 2.5 litres of cold water and leave to stand overnight.</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">Next morning put all of the wonderfully smelling mixture into a preserving pan. Bring it up to a boil and then simmer gently for 2.5 hours over a low heat. By this time the pith will be super soft. Now it is time to add the lemon juice and sugar. Keep stirring until all the sugar has dissolved. Turn up the heat till the mixture is at a rolling boil. After about 25 minutes test for a set. I use the plate test (see Hints & Tips) to establish my preferred consistency. Leave to cool for a good ten minutes to ensure that all the peel does not rise to the top.</span></div>
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<span lang="EN-GB" style="font-family: "Trebuchet MS"; font-size: small;">Place in sterile jars and seal immediately. Store in a cool, dry place and it should keep for up to two years. </span></div>Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com0tag:blogger.com,1999:blog-8661991956792433561.post-34647449998590532472011-03-03T01:14:00.000-08:002011-08-31T04:11:40.054-07:00My first blog...<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xmoYDpMkTx3K-rvizl5pxtYIZhT-CVqjxYAWWwpgPJSjhiPUxxH888Q_m5TqRCV0gCPQWlpVG55fXtyB-7dSiRSejqYtd7lb8cCwGTNnbax8xRzy7dw4_rq4Y6BkRRyDMWfv5M40W2s/s1600/Camera+004.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xmoYDpMkTx3K-rvizl5pxtYIZhT-CVqjxYAWWwpgPJSjhiPUxxH888Q_m5TqRCV0gCPQWlpVG55fXtyB-7dSiRSejqYtd7lb8cCwGTNnbax8xRzy7dw4_rq4Y6BkRRyDMWfv5M40W2s/s320/Camera+004.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">My kitchen</span></td></tr>
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<shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><shape id="_x0000_s1026" style="height: 290pt; margin-left: 317.1pt; margin-top: 4.7pt; position: absolute; width: 218pt; z-index: -1;" type="#_x0000_t75" wrapcoords="-74 0 -74 21544 21600 21544 21600 0 -74 0"><imagedata o:title="Camera 004" src="file:///C:\DOCUME~1\kbeswick\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"></imagedata><wrap type="tight"></wrap></shape><span style="color: #333333; font-family: "Trebuchet MS", "sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">My kitchen is the kind of place where there is not only a cooker and a constantly boiling kettle but a sofa and toys and invariably a dog. My kitchen is what you would call a “family room.” This is the place where we play, eat, talk and generally spend most of my time.<br />Being of the creative persuasion I like to divide my time between making preserves and crafting. I will just about put anything into a jar given half a chance. As my family and friends will testify there is always a constant stream of boiling liquids in Kezabell's Kitchen. However, it’s not just jams and pickles that get cooked up here. There is also a good variety of cakes, biscuits and sweets and last Christmas I even made some soap. (Instructions to follow).</span></div>
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Kezabell's Kitchenhttp://www.blogger.com/profile/00299277177096786980noreply@blogger.com2